If you are searching for a fabulous and tasty authentic Creole mustard flavor for your recipe, you have come to the right place. Our creole mustard seasoning is the choice for you! This blend is tangy, and offers the perfect balance of mustard flavor with background notes of sweet, salt and garlic.
Our creole mustard seasoning is very versatile and can be used in a variety of ways.
- Use it as a rub on pork
- Sprinkle it on your sandwich to add that delicious mustard flavor
- Use it to season your burger
- Sprinkle it on your salad to add a zesty seasoned taste to every bite
- Make a delicious Creole Mustard Spread or Sauce (see directions below)
How to Make Creole Mustard Sauce
Take about 2 TBS (to taste) of spice and mix with ¾ cup Mayo and ½ tsp olive oil (add a bit of water if the spread is too thick).
Make sure to store in a cool, dry, dark location and in an air-tight storage container for best freshness.
Ingredients: Spices, Dehydrated Brown Sugar, Salt, Maltodextrin, Modified Food Starch, Vinegar, Citric Acid, Corn Starch, Dehydrated Garlic, White Wine(contains sulfites), Tartaric Acid, and Natural Flavorings.
Creole Mustard Seasoning
Bulk Pack (1/4 lb through 5 lb) – packed in a clear plastic food-grade zip lock bag
25 LB Bulk Pack – packed in a food-grade liner inside a box
Bottle Pack – packed in one clear, plastic bottle with a screw-on top
Pail Pack – packed in one plastic pail
Tips when applying as a rub: A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.